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Indian in 6

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    Available in PDF - DJVU Format | Indian in 6.pdf | Language: ENGLISH
    Monisha Bharadwaj(Author)

    Book details


How often do you read recipe books and become disheartened by a never-ending list of ingredients? This is often especially true of Indian cookbooks, and is enough to prompt anyone to reach for the takeaway menu - but don't dial! Award-winning author Monisha Bharadwaj has come to the rescue with her stunning new recipe book, Indian in 6. Indian food is one of the best-loved cuisines in the world. It is also extremely versatile - whether you want to cook a quick weeknight meal or a banquet for your friends ? there is a multitude of regional recipes, fresh ingredients and aromatic herb and spice combinations to choose from. Each of Monisha's exciting, authentic and elegant Indian dishes uses just 6 ingredients or less, with the only store cupboard ingredients required being vegetable oil, salt and ginger-garlic paste. She uses simple and healthy cooking methods to bring the rich flavours of the sub-continent to your table, in a matter of minutes, and Gus Filgate's sumptuous photographs bring the dishes to vibrant life. The delicious recipes include: Spinach and Coconut Soup; Roasted Aubergine in Yoghurt; Creamy Silver Lamb Curry; Chicken and Coconut Stir-fry; Wild Mango and Mustard Salad; South Indian Crab; Goan Pork Salad ; Garlicky Chicken with Mango Butter; Banana Leaf Squid; Prawns with Lime and many more that you won't find at your local takeaway!

Mango, nuts, yogurt and sugar: blend and serve. For cooks intimidated by long lists of ingredients, Bharadwaj follows her acclaimed Stylish Indian in Minutes with a second limitation: six or fewer ingredients. Her emphasis on just a few fresh ingredients allows even inexperienced cooks to tackle authentic projects from Sviyan Usli, a savory breakfast of rice noodles, nuts and spices, to fermented lentil dosas. Though she includes a few Northern specialties like Chandi Kalia (Creamy Silver Lamb Curry) and Tandoori Murgh (Tandoori-style baked chicken) that rely on pre-blended garam masala and tandoori spice powder, it is in the Southern Indian recipes that limiting ingredients becomes an asset. A punchy Lasne Chitni, coconut and garlic fireball relish, and Hyderabadi Baingan, tangy chunks of fried eggplant with tamarind, provide flavors that transcend the short list of ingredients. Readers will also appreciate recipes that use easy-to-find ingredients in a new way, like Makkai Tamater, a sweet corn and tomato curry, and Choclat burfie, made of condensed milk and cocoa powder. The index lists types of dishes rather than sorting recipes by ingredients, making finding unfamiliar recipes difficult, and the distinction between relish and raita or salad, or between lentil and bean dishes and bread dishes can be confusing. But leafing through the book to find recipes is a pleasure-sexy photographs appear on almost every other page. Bharadwaj's flavors are complex, her instructions simple and the ingredients accessible.Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title. 'Think you know Indian food? Think again. Monisha Bharadwaj is here to re-educate Britain's curry-lovers to the taste of modern, healthy dishes that can be prepared in minutes.' YOU Magazine, Mail on Sunday 'Easy and irresistable Indian recipes, all using less than six main ingredients for a flavoursome, fuss-free supper with friends.' Easy Entertaining 'If endless ingredients put you off cooking Indian invest in Indian in 6 by Monisha Bharadwaj. The 100 original, family-friendly recipes in this pick-up-able and cookable book use no more than 6 ingredients without sacrificing flavour or authenticity.' The Independent 'The more you use them (Indian in Six & Stylish Thai in Minutes), the more you'll want to. It's a great basis to really ignite a passion in Asian cooking.' Choice Magazine --This text refers to an out of print or unavailable edition of this title.

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Book details

  • PDF | 160 pages
  • Monisha Bharadwaj(Author)
  • Kyle Cathie (April 30, 2005)
  • English
  • 7
  • Cookbooks, Food & Wine

Read online or download a free book: Indian in 6

 

Review Text

  • By Math Ecstatic on July 23, 2006

    I am not the most perfect person in the world but I believe in integrity. If you say that a book is whatever it is, that is what I expect and why I spent my money for it. This book is a dissappointment because the title is misleading...in fact, the whole premise of the book is untruthful. The book raves about the fact that it has no less than 100 recipes that have SIX ingredients or less. The truth is that the vast majority of recipes have 8 ingredients or MORE. I tried very hard to reconcile the title with what I was seeing. I thought to myself, "Well, it's an interesting book...a beautiful book...the recipes are nice..." I also tried to examine the recipes for some reason as to why most of the recipes were more than 6 ingredients. "Maybe she doesn't consider salt an ingredient....maybe she only means spices." No dice.What I realized is that I'd purchased a book that was deceitfully misguiding me into believing that I would be able to produce Indian dishes in 6 ingredients or less than blatantly defied it's own premise.As for the actual content, I think the book is nice enough although there are better books with better recipes, more variety of recipes and greater variety of options within each recipe catagory. I already several books on Indian cooking that far exceed the quality, both in design and content, of this book and there are others that I have not yet purchased but reviewed that are better still. Therefore, my only reason for buying it is the reason I will be returning it. I bought Indian in 6 because the book promised 100 or so recipes with 6 ingredients or less. To date, I have only found 5 recipes (although there may be more) that meet this claim and I feel betrayed. So back it goes. Very simply.

  • By bowery boy on September 22, 2009

    This is a fun little cookbook with lovely photos, simple to prepare recipes, and resulting bright flavorful foods. Like other reviewers mentioned, even though it does say Indian in 6 many of the recipes have more than 6 ingredients. However, for me that was not a deterrent. I have several cookbooks that claim recipes with 3 to 4 ingredients. The caveat is all of these cookbooks do not count items such as salt, pepper, milk, butter, eggs, flour, etc. as ingredients because they're considered pantry staples that almost every kitchen should have on hand.Yet, this isn't a perfect cookbook either. As I mentioned, it's a fun cookbook if you want to dabble with some Indian cuisine but if you're planning a dinner party I highly suggest trying out each recipe a few times in advance beforehand. My partner and I did as such when we planned an Indian food dinner party and we were glad that we did. We served: Chili Fishcakes with Hot Tomato Relish, Lamb in Orange and Onion Sauce (the cover image), Kerala Chicken Curry, Lentils with Spinach and Garlic, Wild Mango and Mustard Seed Salad, and for dessert Milk and Chocolate Squares. All were delicious but several were challenging ingredient-wise.Many of the recipes call for hard to find items which will require some ingenuity on your part . We scrapped an eggplant recipe because it called for a few items we never heard of. We couldn't find black mustard seeds so we settled for brown. We scoured many grocery and speciality stores to no avail in search of semolina, curry leaves, and garlic ginger paste. We ended up substituting corn meal for semolina, curry powder for the leaves, and Microplaning equal parts garlic cloves and fresh ginger to create a paste of sorts.The recipes aren't very specific as well. Some dishes will require 2 large tomatoes, chopped. Yet what is large to one person can be small to another. I would have preferred a direct measurement like 3 cups chopped tomatoes. Some dishes will call for 2 to 3 green chilis. Well, what kind of green chilis? Serrano? Jalapeno? Poblano? Bell peppers? We overcooked our mangoes into a mushy mess on our first attempt because the recipe required simmering in water, but how much water?Also, the recipes do not specify exact serving amounts rendered, for example the fishcake recipe simply states "Serves 4". Ok, but how many fishcakes does it make? 4? 6? 8? We ended up with 12 fishcakes from a doubled recipe. Somehow the math didn't add up. There is a definite assumption with this cookbook that one is a somewhat experienced cook and/or familiar with Indian cooking.I would recommend this cookbook if you're curious about cooking some Indian cuisine. It's a good place to start but if you plan to serve this up to guests, definitely try out the recipes in advance and tweak them a bit to come up with something satisfactory, delicious, and suitable to serve.Outside of that the food was simply delicious and our guests were wowed.3.5 stars.

  • By Eric on August 23, 2013

    Great book! The food comes out like what I used to eat when I lived in India! Very easy to follow!

  • By Ohio Foodie on December 3, 2009

    This cookbook lives up to its name, using very few ingredients to achieve excellent Indian dishes with the expected complex flavors. The instructions are clear and fairly simple, and I could find most of the ingredients at a regular grocery store.

  • By Michele Fitzgerald on February 1, 2006

    Ttile of the book is "Indian in 6-100 irrestible recipes that use 6 ingredients or less". Most recipes require more than 6 ingredients and for me living in the northeast -most of the unusual ingredients are impossible to find. Saw author on morning TV news show promoting book and she cooked a delciious vegitarian chickpea dish. I cannot find that recipe in the book. Aside-the book is beautiful and will look nice on my shelf. I will try the vegetarian lentil dishes-they look good.

  • By Tres on April 7, 2010

    Great cookbook for simple cooking. Recipes are clear and easy plus there are lots of beautiful photos.

  • By Angie Patel on January 9, 2007

    Recipes are easy to follow and just as easy to make. Gave it to my husband as a Christmas gift and he loved it, since he does most of the cooking anyway.


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